Description
Ultimate Chicken Spaghetti is a comforting, cheesy baked pasta dish featuring tender shredded chicken, sautéed vegetables, and a creamy sauce made from cream of chicken and mushroom soups, Rotel tomatoes, and Italian seasoning. This easy-to-make casserole combines perfectly cooked spaghetti with three types of cheese, baked to golden bubbly perfection—ideal for a family dinner or potluck.
Ingredients
Scale
Dry Ingredients
- 12 oz spaghetti
Protein
- 2 cups cooked, shredded chicken
Vegetables
- 1 small onion, diced
- 1 small green bell pepper, diced
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel tomatoes, drained
Dairy & Sauces
- 2 tablespoons butter
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Liquids & Seasonings
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Cook Spaghetti: Boil the spaghetti according to package instructions until al dente, then drain and set aside.
- Sauté Vegetables: In a large skillet, melt butter over medium heat. Add diced onion, green bell pepper, and minced garlic; sauté for 3-4 minutes until softened and fragrant.
- Make the Sauce: Stir in the cream of chicken soup, cream of mushroom soup, drained Rotel tomatoes, and chicken broth into the skillet. Mix thoroughly to combine all ingredients.
- Season: Add Italian seasoning, paprika, salt, and black pepper, stirring well to evenly incorporate the spices into the sauce.
- Add Chicken: Reduce heat to low and mix in the shredded cooked chicken until it is fully coated with the sauce.
- Combine with Spaghetti: Fold the cooked spaghetti into the sauce and chicken mixture, ensuring everything is tossed evenly together.
- Assemble in Baking Dish: Transfer the spaghetti mixture into the greased baking dish and spread it out evenly. Sprinkle shredded cheddar, mozzarella, and grated Parmesan cheeses evenly over the top.
- Bake: Place the dish in the preheated oven and bake uncovered for 25-30 minutes, until the cheese topping is melted, bubbly, and lightly golden.
- Rest and Serve: Remove from oven and let the casserole rest for 5 minutes before serving to allow it to set.
Notes
- You can substitute Rotel tomatoes with diced tomatoes and green chilies if preferred.
- For a spicier version, add a pinch of cayenne pepper or use a spicy Rotel variety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use freshly cooked chicken or store-bought rotisserie chicken for convenience.
- To make this dish gluten-free, substitute regular spaghetti with gluten-free pasta.
